10 Best Shrimp And Grits Recipes That Will Transform Your Southern Cooking Game

Shrimp and grits is one of those dishes that looks fancy but is honestly so doable at home. Whether you want the classic Southern version or something with a twist, these recipes have you covered.

I’m sharing ten ways to make this dish, from the traditional creamy style to spicy Cajun versions and even a lighter cauliflower option. Trust me, once you nail the grits, the rest is easy.

1. Classic Southern Shrimp and Grits

Ingredients:

1 cup stone ground grits
4 cups water
1 cup whole milk
4 tablespoons butter
1 cup shredded cheddar cheese
1 pound large shrimp, peeled and deveined
6 slices bacon, chopped
3 green onions, sliced
2 cloves garlic, minced
1 red bell pepper, diced
Salt and black pepper to taste

Instructions:

Step 1: Bring the water to a boil in a medium pot, then whisk in the grits slowly so they don’t clump up.

Lower the heat and let them simmer, stirring every few minutes. This takes about 20 to 25 minutes. The grits will thicken and get creamy as they cook.

When they’re soft and smooth, stir in the milk, butter, and cheddar. Season with salt and pepper. Keep them warm on low heat while you cook the shrimp.

Step 2: Cook the bacon in a large skillet over medium heat until it’s crispy. Remove it and set it aside, but leave the bacon fat in the pan.

Add the bell pepper and cook for about 3 minutes until it softens a bit. Toss in the garlic and cook for another 30 seconds. Smells amazing already.

Now add the shrimp. They only need about 2 minutes per side. You’ll know they’re done when they turn pink and curl up slightly.

Step 3: Toss the cooked bacon back into the skillet with the shrimp and peppers. Stir everything together so the flavors mix.

Add the green onions at the very end. They’re just for color and a little bite, so don’t cook them too long.

Step 4: Spoon the creamy grits into bowls, then pile the shrimp mixture right on top. The bacon and cheese make this one rich and comforting.

This is the version I grew up eating. It’s everything you want in a plate of shrimp and grits.

2. Cajun Shrimp and Grits

Ingredients:

1 cup quick cooking grits
4 cups chicken broth
1/2 cup heavy cream
1 cup shredded pepper jack cheese
1 pound shrimp, peeled and deveined
2 tablespoons Cajun seasoning
4 tablespoons butter
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 can diced tomatoes with juice
Fresh parsley for garnish

Instructions:

Step 1: Heat the chicken broth in a pot until it’s boiling, then whisk in the grits. Lower the heat and stir occasionally.

They’ll be ready in about 5 to 7 minutes. Quick grits are seriously fast. Once they’re thick, stir in the cream and pepper jack cheese.

The cheese melts right in and makes everything smooth. Keep the pot covered on low heat so they stay warm.

Step 2: Toss the shrimp in a bowl with the Cajun seasoning. Make sure every piece is coated. This is where all the flavor comes from.

Heat the olive oil and 2 tablespoons of butter in a skillet over medium high heat. Add the shrimp in a single layer. Don’t crowd the pan or they’ll steam instead of sear.

Cook for about 2 minutes per side. They should have a little char on the edges. Remove them and set aside.

Step 3: In the same skillet, add the remaining butter, onion, and garlic. Cook for about 3 minutes until the onion softens.

Pour in the diced tomatoes with their juice. Let this simmer for 5 minutes so the flavors come together. It’ll look a little saucy and smell incredible.

Add the shrimp back in and toss everything to coat. This happens fast, so don’t walk away.

Step 4: Scoop the cheesy grits into bowls and top with the Cajun shrimp and tomato mixture. Garnish with fresh parsley.

The heat from the Cajun seasoning is balanced by the creamy grits. Honestly, this one’s my favorite when I want something with a kick.

3. Garlic Butter Shrimp and Parmesan Grits

Ingredients:

1 cup stone ground grits
4 cups water
1 cup whole milk
1 cup grated Parmesan cheese
4 tablespoons butter, divided
1 pound large shrimp, peeled and deveined
6 cloves garlic, minced
1/4 cup white wine
2 tablespoons lemon juice
2 tablespoons fresh parsley, chopped
Salt and pepper to taste

Instructions:

Step 1: Boil the water in a pot, then slowly add the grits while whisking. Turn the heat to low and let them cook for about 20 minutes, stirring often.

The key is patience here. If they start sticking to the bottom, add a splash more water. When they’re creamy, stir in the milk, 2 tablespoons of butter, and all the Parmesan.

Season with salt and pepper. Cover and keep warm while you make the shrimp.

Step 2: Heat the remaining butter in a large skillet over medium heat. Add the garlic and cook for about 1 minute until it’s fragrant but not browned.

Garlic burns fast, so watch it closely. This is my favorite part because the smell fills the whole kitchen.

Step 3: Add the shrimp to the skillet in a single layer. Cook for 2 minutes on each side. They’ll turn pink and start to curl.

Pour in the white wine and lemon juice. Let it bubble and reduce for about 2 minutes. The liquid will thicken slightly and coat the shrimp.

Stir in the parsley right at the end. It adds freshness and color. Not sure when it’s done? The shrimp should be opaque all the way through.

Step 4: Spoon the Parmesan grits into shallow bowls and arrange the garlic butter shrimp on top. Drizzle any extra sauce from the pan over everything.

The combination of garlic, lemon, and Parmesan is so simple but tastes fancy. This is the one I make when I want to impress someone.

4. Lowcountry Shrimp and Grits (South Carolina Style)

Ingredients:

1 cup stone ground grits
4 cups water
1 cup heavy cream
1/2 cup shredded Gouda cheese
1 pound shrimp, peeled and deveined
6 slices thick cut bacon, chopped
1 small onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
2 tablespoons butter
Salt and pepper to taste

Instructions:

Step 1: Bring the water to a boil, then whisk in the grits. Lower the heat and cook for about 25 minutes, stirring every few minutes to prevent lumps.

When the grits are soft and thick, stir in the heavy cream and Gouda cheese. The Gouda adds a smoky, rich flavor that’s different from cheddar.

Season with salt and pepper. Keep the pot covered on low heat so they don’t dry out.

Step 2: Cook the bacon in a large skillet over medium heat until it’s crispy. Remove it with a slotted spoon and set it aside.

Leave about 2 tablespoons of bacon fat in the pan. Add the onion and bell pepper. Cook for 4 to 5 minutes until they’re soft and starting to brown.

Toss in the garlic and cook for another minute. Too thick? Add a splash of water to loosen everything up.

Step 3: Add the shrimp to the skillet and cook for about 2 minutes per side. They should be pink and just cooked through.

Stir in the Worcestershire sauce, hot sauce, and butter. Let everything simmer together for a minute so the flavors meld. This is where it gets good.

Add the bacon back in and give it a quick toss. Honestly, the bacon makes this dish.

Step 4: Divide the grits among bowls and top with the shrimp, vegetables, and bacon mixture. Spoon some of the pan sauce over the top.

This version is all about the sauce. It’s savory, a little tangy, and has just enough heat. I learned this from a friend in Charleston, and it’s the real deal.

5. Creamy Tomato Shrimp and Grits

Ingredients:

1 cup quick cooking grits
3 cups water
1 cup whole milk
1/2 cup shredded cheddar cheese
1 pound shrimp, peeled and deveined
3 tablespoons butter
1 small onion, diced
3 cloves garlic, minced
1 can crushed tomatoes
1/2 cup heavy cream
1 teaspoon paprika
1/2 teaspoon cayenne pepper
Fresh basil for garnish
Salt and pepper to taste

Instructions:

Step 1: Boil the water in a pot, then whisk in the grits. Cook them on low heat for about 5 minutes, stirring occasionally.

Stir in the milk and cheddar cheese until everything is smooth and creamy. Season with salt and pepper.

Cover and keep warm while you make the shrimp. Quick grits are so easy, which is why I use them on busy nights.

Step 2: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the onion and cook for about 3 minutes until it softens.

Add the garlic and cook for another 30 seconds. The kitchen will smell so good right now.

Step 3: Pour in the crushed tomatoes, heavy cream, paprika, and cayenne pepper. Stir everything together and let it simmer for about 5 minutes.

The sauce will thicken slightly and turn a beautiful orange color. Taste it and adjust the seasoning if needed. Not spicy enough? Add a pinch more cayenne.

Step 4: Add the shrimp to the tomato sauce and cook for about 3 minutes, stirring occasionally. They’ll turn pink and cook through quickly.

Stir in the remaining tablespoon of butter. It makes the sauce extra rich and glossy.

Step 5: Spoon the grits into bowls and ladle the creamy tomato shrimp over the top. Garnish with fresh basil.

This one tastes like a hug. The tomatoes add a slight sweetness that balances the richness of the cream and cheese. I make this every Sunday.

6. Shrimp and Grits with Lemon Cream Sauce

Ingredients:

1 cup stone ground grits
4 cups chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 pound shrimp, peeled and deveined
4 tablespoons butter, divided
3 cloves garlic, minced
1/2 cup white wine
1/4 cup lemon juice
Zest of 1 lemon
2 tablespoons fresh parsley, chopped
Salt and pepper to taste

Instructions:

Step 1: Bring the chicken broth to a boil, then whisk in the grits. Lower the heat and cook for about 20 minutes, stirring often.

When the grits are soft and creamy, stir in the heavy cream and Parmesan cheese. Season with salt and pepper.

Keep the pot covered on low heat. The grits will stay warm and won’t form a skin on top.

Step 2: Melt 2 tablespoons of butter in a skillet over medium heat. Add the garlic and cook for about 1 minute. Don’t let it burn.

Add the shrimp and cook for 2 minutes per side until they’re pink and just cooked through. Remove them and set aside.

Step 3: Pour the white wine and lemon juice into the same skillet. Let it bubble and reduce for about 3 minutes. The liquid will thicken and become slightly syrupy.

Stir in the remaining butter and lemon zest. The zest adds a bright, fresh flavor that cuts through the richness.

Add the shrimp back to the pan and toss them in the sauce. Pause here and take a moment to appreciate how good this smells.

Step 4: Spoon the Parmesan grits into bowls and top with the lemon shrimp. Drizzle any extra sauce over the top and garnish with parsley.

This version is light but still feels indulgent. The lemon keeps everything fresh and balanced. You’ll love this.

7. Spicy Creole Shrimp and Grits

Ingredients:

1 cup quick cooking grits
3 cups water
1 cup whole milk
1/2 cup shredded cheddar cheese
1 pound shrimp, peeled and deveined
2 tablespoons Creole seasoning
3 tablespoons butter
1 tablespoon olive oil
1 green bell pepper, diced
1 red bell pepper, diced
1 celery stalk, diced
1 small onion, diced
3 cloves garlic, minced
1 can diced tomatoes with juice
Fresh parsley for garnish

Instructions:

Step 1: Boil the water in a pot, then whisk in the grits. Cook on low heat for about 5 minutes, stirring occasionally.

Stir in the milk and cheddar cheese. Season with salt and pepper. Cover and keep warm.

Step 2: Toss the shrimp in a bowl with the Creole seasoning. Make sure they’re evenly coated.

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium high heat. Add the shrimp and cook for about 2 minutes per side. Remove and set aside.

Wondering if you can skip this? You can, but the flavor won’t be as deep.

Step 3: In the same skillet, melt the remaining butter. Add the bell peppers, celery, and onion. Cook for about 5 minutes until they soften.

This is the holy trinity of Creole cooking. The vegetables give the dish a savory, slightly sweet base.

Add the garlic and cook for another minute. Pour in the diced tomatoes with their juice and let everything simmer for about 5 minutes.

Step 4: Add the shrimp back to the skillet and toss them in the sauce. Cook for another 2 minutes to heat everything through.

Spoon the grits into bowls and top with the spicy Creole shrimp mixture. Garnish with fresh parsley.

This one has so much flavor. The vegetables and Creole seasoning make every bite exciting. It’s messy, bold, and so good.

8. Brown Butter Shrimp and Grits

Ingredients:

1 cup stone ground grits
4 cups water
1 cup whole milk
1/2 cup grated Parmesan cheese
1 pound shrimp, peeled and deveined
6 tablespoons butter
3 cloves garlic, minced
2 tablespoons fresh sage, chopped
2 tablespoons lemon juice
Salt and pepper to taste

Instructions:

Step 1: Boil the water in a pot, then whisk in the grits. Lower the heat and cook for about 20 minutes, stirring often to prevent sticking.

Stir in the milk and Parmesan cheese when the grits are soft. Season with salt and pepper.

Cover and keep warm. The grits will stay creamy and smooth.

Step 2: Melt the butter in a large skillet over medium heat. Let it cook for about 4 to 5 minutes, swirling the pan occasionally.

The butter will start to foam, then turn golden brown and smell nutty. This is brown butter, and it’s magic. Watch it closely because it can burn fast.

Add the garlic and sage to the brown butter. Cook for about 30 seconds. The sage will crisp up slightly.

Step 3: Add the shrimp to the skillet and cook for 2 minutes per side. They’ll turn pink and absorb all that brown butter flavor.

Squeeze in the lemon juice and give everything a quick toss. The acid balances the richness of the butter perfectly.

Not sure when it’s done? Look for the shrimp to be opaque and firm. Looks messy right now, but trust the process.

Step 4: Spoon the grits into bowls and top with the brown butter shrimp. Drizzle any extra butter from the pan over the top.

This is honestly the easiest step. The brown butter does all the work. It’s nutty, rich, and so delicious.

9. Shrimp and Gouda Grits

Ingredients:

1 cup stone ground grits
4 cups chicken broth
1 cup heavy cream
1 cup shredded smoked Gouda cheese
1 pound shrimp, peeled and deveined
4 tablespoons butter, divided
3 cloves garlic, minced
2 tablespoons fresh chives, chopped
Salt and pepper to taste

Instructions:

Step 1: Bring the chicken broth to a boil in a pot, then whisk in the grits. Lower the heat and cook for about 20 to 25 minutes, stirring often.

When the grits are soft and creamy, stir in the heavy cream and smoked Gouda. The Gouda gives the grits a smoky, slightly tangy flavor.

Season with salt and pepper. Keep the pot covered on low heat so they stay warm.

Step 2: Melt 2 tablespoons of butter in a skillet over medium heat. Add the garlic and cook for about 1 minute until fragrant.

Add the shrimp and cook for 2 minutes per side. They should be pink and just cooked through.

Step 3: Stir in the remaining butter and let it melt into the shrimp. The butter makes everything glossy and rich.

Add the fresh chives at the very end. They’re just for color and a little freshness.

Only have dried chives? That works, but use half the amount.

Step 4: Spoon the Gouda grits into bowls and top with the garlic butter shrimp. Drizzle any extra butter from the pan over the top.

This version is rich and smoky. The Gouda makes it feel fancy, but it’s honestly so simple. I make this when I want something a little different.

10. Healthy Shrimp and Cauliflower Grits

Ingredients:

1 large head cauliflower, chopped into florets
1/2 cup unsweetened almond milk
2 tablespoons butter
1/4 cup grated Parmesan cheese
1 pound shrimp, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon paprika
2 tablespoons lemon juice
Fresh parsley for garnish
Salt and pepper to taste

Instructions:

Step 1: Steam the cauliflower florets in a pot with about 1 inch of water for about 10 minutes. They should be very soft and easy to pierce with a fork.

Drain the water and transfer the cauliflower to a food processor. Add the almond milk, butter, and Parmesan cheese.

Blend until smooth and creamy. It’ll look just like grits but lighter. Season with salt and pepper.

Step 2: Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for about 1 minute.

Add the shrimp and sprinkle with paprika. Cook for 2 minutes per side until they’re pink and cooked through.

Squeeze the lemon juice over the shrimp. The acid brightens everything up and keeps it light.

Step 3: Spoon the cauliflower grits into bowls and top with the shrimp. Garnish with fresh parsley.

This version is lower in carbs but still feels hearty and satisfying. The cauliflower has a mild flavor that lets the shrimp shine.

I burned this once by walking away, so stay close during the cauliflower step. But honestly, it’s so forgiving.

Final Thoughts

These ten recipes prove shrimp and grits can be as simple or fancy as you want. Pick one that sounds good and just go for it. You’re doing great, and the best part is you get to eat it when you’re done. Let me know which one you try first!